Oven-Baked Ratatouille

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Oven-Baked Ratatouille

 

 

8 teaspoons olive oil

2 medium red onions, chopped

2 medium zucchini, chopped

3 baby eggplant, chopped

1 medium yellow capsicum (bell pepper), chopped

1 medium green capsicum (bell pepper), chopped

250 g (9 oz) cherry tomatoes

1 bulb garlic, cloves separated, peeled

salt and pepper, to taste

basil leaves, to serve

 

 

1. Preheat oven to 200 C (400 F) or 180 C (350 F) fan-forced.

 

2. Place oil, onion, zucchini, eggplant, capsicum (bell pepper) and

salt and pepper in a roasting pan. Toss to combine.

 

3. Roast for 20 minutes.

 

4. Add tomatoes and garlic and roast for another 20 minutes or until

vegetables are golden and tender.

 

5. Sprinkle with basil. Serve.

 

 

Serves 8.